Manus Pizza Dough Basic Recipe
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 800 grams flour
- 400 g semolina (durum wheat), round
- 1 cube yeast, fresh
- 1 tablespoon sugar
- 100 ml extra virgin olive oil
- 750 ml water, lukewarm
- 4 teaspoons salt
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Pin Recipe Instructions
- So, first of all, a tip: You should plan a lot of time for the perfect pizza dough. I have seen the best results with batter that has previously risen in the refrigerator for at least 24 hours. The dough will be much spicier and will be much crispier in the oven.
- The ground durum wheat semolina (Semola Rimacinata di Grano Duro) is unfortunately difficult to obtain in Germany. However, it makes the pizza dough incredibly elastic, so its use is strongly recommended.
- First you should mix the fresh yeast together with the sugar in a container. After a few minutes it should have turned into a liquid (the yeast has bonded with the sugar molecules and begins to work). In the meantime, you can put the flour in a large bowl and make a well in which you then put the yeast. Now cover the liquid with flour and wait until small cracks have formed in the surface. The yeast should now be ready for the other ingredients.
- You now dissolve the salt in the water and mix the whole thing with the olive oil so that a kind of emulsion is formed. You can now put the liquid in the bowl and knead the whole thing with a device of your choice (I prefer my hands). Since the liquid is well measured, you should now gradually add a little flour to the dough until it just doesn`t stick to your fingers. However, it should not become too brittle under any circumstances, as it is much more difficult to get water into the dough afterwards.
- When the dough is mixed enough, put it in a plastic bag and tie a tight (!) Knot in it. The whole thing should now be put in the refrigerator together with the bowl and wait. I recommend 2-3 hours as the minimum walking time. However, the simple rule of thumb applies: the longer, the better.
- When the dough is ready, you can take the dough out of the plastic bag and portion it. Using as little flour as possible, it is best to roll balls weighing 200-250 g and then place them on a tray. When all the balls have finished rolling (approx. 8-10 pieces), you cover the tray again with a plastic sheet or plastic bag and put it in the refrigerator for at least about an hour.
- In principle, the oven should already be heated to the maximum convection temperature, because the hotter the oven, the shorter the pizza takes and the better it tastes! I can particularly recommend the use of a fireclay pizza stone that you place in the electric oven or on a grate.
- Now the actual baking process begins: Take the dough balls out of the refrigerator one by one and always make sure that the remaining balls are well covered. You should now be able to flatten the dough balls wonderfully with the palm of your hand. Now, with as little pressure as possible, use a rolling pin to roll it out to a size with a diameter of approx. 20 cm and possibly pull it apart (swirl through the air or use other methods at the local pizza professional).
- Now cover as you like. For the tomato sauce, I recommend Passata Rustica, as it is particularly fresh and has a particularly high fruit content. A combination of Edam cheese, Gouda cheese and mozzarella has proven itself as a cheese.
- Bake for between 10 to 20 minutes (depends on the fan oven) and serve immediately.
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